DirectionsTrim, peel and cut the beets into 2-inch chunks. Cover beets with 2 inches of water in pot and bring to a boil. Reduce heat and simmer for about 30 minutes, until tender and easily pierced with a fork. Drain beets and puree in a food processor or finely grate. Preheat oven to 350 degrees F. Whisk together flour, sugar, cocoa powder, baking soda and sea salt in mixing bowl. Whisk eggs, water, oil, vanilla and beet puree into dry ingredients. Distribute into lined muffin tin and bake 15-20 minutes. Remove cupcakes from oven and flip them out onto a rack to cool. When cakes are completely cooled, ice them with Kay’s Creamy Cake Frosting, powdered sugar, or topping of choice.

Kay’s Creamy Cake FrostingThis simple, versatile icing tastes great on nearly anything – we recommend it with Chocolate Beetcake, Carrot Cake and Zucchini Bread – and that’s just to start!